photo and recipe by: Emily Armstrong
2 cups cubed sweet potatoes (skin on or off)
2 cups peeled, cubed butternut squash
1 cup trimmed and halved brussel sprouts
1 cup peeled, cubed red beets (2-3 medium beets)
2-3 tablespoons good quality olive oil
1. Preheat oven to 425 degrees.
2. You will want to make sure that all the vegetables/squash are cut into about the same size cubes so that they cook evenly. Don’t cut them too small due to the fact that they will shrink a bit as they cook. About 1 to 1 1/4 cubes.
3. Spread vegetables and squash evenly on a baking sheet or two, drizzle with olive oil, sprinkle with salt and pepper, and fresh rosemary. Toss to coat evenly.
4. Bake for 25-30 minutes, until vegetables are tender. Turn them once with a spatula about half way through.
Serve hot and enjoy!